Missives and musings along the way to the bottom…

The people who make Fonseca Bin #27 offered up a challenge and I just couldn’t resist. After all, I’ve been using red wine (alternating between a dry red from James River Cellars Winery OR Fonseca Bin #27 Port wine) in my “standard” chocolate chip cookie recipe for the past 15 years or so… why not write the actual directions down and see if people like it, right?

I decided to call the recipe: Divine Triple Chocolate Port Wine Cookies. I use chocolate chips in three different sizes and degrees of sweetness, then included Port Wine and a few other “choice” ingredients. I am deviating from my traditional way of using The Force when I cook and have provided actual directions for this recipe. It was tough, but I just had to try it. While my recipe may seem a bit unorthodox, my family and friends seem to find them absolutely divine. I hope you enjoy them as well.

Divine Tripe Chocolate Port Wine Cookies:

Preheat oven to 375 degrees and assemble all ingredients in recipe before you begin.

Using a small cookie scoop, place batter, teaspoon by teaspoon, onto a baking stone. Bake cookies at 375 degrees for 11 minutes (you may need to adjust for your own oven temperature). Allow cookies to sit for a minute on the baking stone before removing to a wire rack to cool.

I like to keep this cookie dough recipe in my fridge so I can make fresh cookies at a moment’s notice, as my boys’ friends can attest. These are wonderfully divine!

If you feel so inclined, please consider voting for my recipe, using this link. I hope you try this recipe and enjoy making it and sharing it with the ones you love… after all, isn’t that why we cook in the first place?

I was given some port wine to try which I found too sweet. Decided to bake with it and came across this recipe here. I don’t know if you won the contest or not but you won it here at my house. Thank you for posting.